Lehmann House Christmas Biscotti

As a child, my mom baked many kinds of cookies for Christmas and Easter—it was a treat feast, but just those two times a year.

Of all of her traditional Sicilian cookies, my favorite were her biscotti. Hers was a truly traditional recipe, meant to use up odd bits of dried fruit and nuts in a plain cookie dough to frugally create a Christmas treat.

The name “biscotti” loosely means twice baked biscuit—or what we call “cookie”. The dough is baked as a loaf, the loaf then sliced into cookies, laid flat and baked a second time on each side to produce a crisp thick finger length cookie, meant for dunking in coffee, to soften the cookie (they can be quite hard otherwise) and perhaps to impart coffee flavor.

We weren’t permitted coffee, so we used hot cocoa instead which was quite tasty!

My version is very Americanized, a chocolate mocha cinnamon tinged dough, filled with more chocolate plus walnuts, a staple at family events as well as Christmas.

To get your complimentary scrumptious treat, during the month of December, check out OUR OFFER HERE. and plan to stay this winter!